Thai Green Chicken Curry

Thai Green Chicken Curry, 7 July 2014
Adapted from “Quick recipe collection by Sainsbury’s”

Speed is the name of the game.  I could easily spend all evening in the kitchen, but like everyone else time constraints (mainly my full time office job plus studying) limit food preparation time.  I guess this Thai green curry could be considered a cheat meal, but it’s also easy, speedy and above all tasty!

Serves 4.

Ingredients:
25g hazelnuts, whizzed in blender (I recommend my new toy, the Hinari Genie 8-in-1 blender)
Half an 180g jar green Thai curry paste (cheat!)
400ml reduced fat coconut milk
300g oriental stir fry pack (cheat!)
400g chicken breast steaks
2 microwaveable Thai jasmine rice packs (a little cheating…)
1 lime

Heat the chicken in frying pan (using Frylight to reduce calories) until sealed.  Then heat a wok and toast the hazelnuts for 30 seconds, remove and set aside.  Add the curry paste to the work for a minute, stir in the coconut milk and add 100ml of water.  Add the vegetable pack, then bring to the boil, cover and cook for 3 minutes.  Add the chicken to the pan and cook the dish for a further 3 minutes.

While the chicken is cooking, pop the rice into the microwave.  Once done, spray the inside of a teacup with Frylight and add a portion of the rice.  Press down with a fork then tip upside down onto the plate to serve,

Add some lime wedges to serve, and garnish with the hazelnuts.

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